Wholewheat Sourdough Sandwich Bread

I have to say I was quite intimidated with sourdough. I guess it must have been my first couple of attempts at making my own starter- which I only got right on the third or fourth try. I guess it's got to do with the temperature here- most books and blogs I've read give recipes are based in places where room temperatures generally stay around 21 degrees - but here in Singapore it's so hot our room temp go up to 30 degrees! Plus it's really humid and that does somewhat affect the flour- it's doesn't quite absorb as much water as that in other places- so trust me, I've had my share of working with ultra soft and gloopy dough as runny as pancake batter. But that's okay- it's all part of the experience I guess :)

Sourdough bread continues to inspire me everyday- it never fails to excite me! I made this loaf because I wanted something soft and fluffy to spread on my peanut butter, but also using my starter because I needed to refresh it before it dies out in the fridge. It doesn't disappoint- the bread is really nice and fluffy! Got to try increasing the ratio of wholewheat to bread flour, though, to get more flavour and more of the good stuff. I added a little yeast (just 1/8 tsp) to my dough just to be safe, but you could totally leave it out if your starter is really nice and active and bubbly.